Once the oats are completely cool, measure the water into a bowl.
Add the yeast and let it sit for 10 minutes to dissolve.
Add the flour and the oat mixture and get it together in the bowl. Turn it out on the counter and knead well for 10 minutes. It will be very sticky and that is ok. If you are using a mixer, knead for 10 minutes on the lowest speed.
Pop it back in the bowl and then cover it and let it rest for 1-2 hours until it has at least doubled in size. Grease a big bread tin or two smaller ones - you want to fill it about 2/3 full. Pop a little handful of oats in the tin and shake the tin around to get the oats to stick to the bottom and the side of the tin.
When the dough is ready, heavilly flour the counter and get a bowl of water handy to wet your hands. Pull the dough out and, using a sraper and wet hands, shape the dough into a sausage (or two, if you are using two tins) and place the dough in the tin (s). Try not to incorporate more flour into the dough - you just need the flour to prevent the dough from sticking too much to the counter. Cover the tins with a light tea towel and let the dough rest for 45 minutes.
Preheat the oven to 200 degrees C. Spray the top of the dough with a plant sprayer and sprinkle some oats on the top. Pop the dough in the oven. Bake for 45 minutes.
This dough will not sound particularly hollow when you tap it because of all the oats.
Let it cool completely and then eat with butter and (if you are feeling particularly sinful) brown sugar. Or just jam or cheese if you like cheese and raisins together. It keeps for ages and is excellent toasted.